Loaded Baked Potato Salad

The classic steakhouse side gets a sunny summer makeover in this Creamy Loaded Baked Potato Salad. Made with fluffy oven-baked russets, crispy bacon, sharp cheddar, and fresh green onions all tossed in a tangy sour cream and mayo dressing this salad is as bold in flavor as it is comforting.

Perfect for backyard BBQs, holiday cookouts, or as a make-ahead potluck hit, this dish brings nostalgic comfort with a gourmet twist. The baked potatoes absorb the dressing like sponges, while the apple cider vinegar gives a bright zing that balances the richness of the bacon and cheese. Whether you’re feeding a crowd or meal-prepping for the week, this salad is a guaranteed favorite.

Full Recipe:

Ingredients:

• 4 pounds russet potatoes

• 1–2 tablespoons olive oil

• 3 tablespoons apple cider vinegar

• 1 cup mayonnaise

• ¾ cup sour cream (or Greek yogurt)

• 1 teaspoon kosher salt

• 1 teaspoon freshly ground black pepper

• 12 ounces bacon, cooked and chopped

• 6 green onions, chopped

• 1½ cups shredded medium cheddar cheese

Directions:

1. Preheat oven to 400°F (204°C).

2. Scrub potatoes clean, poke each 4–5 times with a fork, then rub with olive oil and a pinch of kosher salt.

3. Bake for 50–60 minutes or until fork tender. Let cool slightly.

4. Peel and chop potatoes into rough 1-inch chunks. Place in a large mixing bowl.

5. While warm, drizzle potatoes with apple cider vinegar and let rest for 15–30 minutes to absorb flavor.

6. Meanwhile, cook bacon until crisp, then crumble.

7. In a separate bowl, combine mayo, sour cream, salt, and pepper to make the dressing.

8. Pour dressing over potatoes, then gently fold in bacon, green onions, and cheddar cheese.

9. Adjust seasoning to taste. Chill for at least 3 hours before serving.

Prep Time: 20 minutes | Cooking Time: 1 hour | Total Time: 4 hours 20 minutes
Kcal: 463 kcal | Servings: 12

Loaded Baked Potato Salad: The Ultimate Comfort Food Reinvented

Potato salad is a staple at picnics, BBQs, and potlucks across the United States and beyond. But there’s something truly special about a version that takes the familiar and transforms it into something exceptional enter the Loaded Baked Potato Salad. Unlike the classic mayonnaise-based or mustard-forward versions you may have grown up with, this version channels everything you love about a fully loaded baked potato crispy bacon, sharp cheddar cheese, creamy sour cream, and fresh green onions into a cool, creamy, and incredibly flavorful side dish.

Not only is this dish comforting and hearty, it’s also versatile, crowd-pleasing, and surprisingly simple to prepare. With its unique method of baking the potatoes instead of boiling them, and its indulgent combination of steakhouse flavors, it stands out in a sea of traditional side dishes.

The Inspiration: A Steakhouse Favorite, Reimagined

At the heart of this recipe is a clever culinary twist: What if you took all the toppings from a loaded baked potato and turned them into a cold salad? That’s the idea behind this dish, which has become increasingly popular at summer gatherings and informal meals.

Most people associate baked potatoes with steakhouse dinners, often served as a warm side with pats of butter, scoops of sour cream, and generous toppings of cheese, bacon, and chives. By transforming these hot, melty ingredients into a chilled salad, this recipe offers a new way to enjoy the same flavors with a texture and temperature suited to summer months.

This kind of innovation reimagining familiar dishes in fresh formats is what modern home cooking is all about. It also taps into a strong sense of nostalgia, which is why this recipe resonates with so many.

A Texture Revolution: Why Baking Trumps Boiling

What sets this potato salad apart right from the start is the decision to bake the potatoes instead of boiling them. Traditional potato salad recipes often call for boiling chunks of waxy potatoes, which results in a firm, cube-like texture. That has its place, but baking russet potatoes creates a fluffier, lighter, and almost creamy interior. This difference changes everything.

When potatoes are baked, they retain their dry, starchy texture a perfect canvas for soaking up flavors. Once they are peeled and chopped (or even slightly crumbled), they absorb the dressing more deeply than boiled potatoes ever could. That means every bite is infused with the tangy, creamy richness of the sour cream and mayonnaise blend.

Additionally, skipping the boiling pot saves time and effort. There’s no need to hover over a stove, test for doneness, or drain a heavy pot. Instead, the oven does the work no babysitting required.

Bold Flavor Combinations That Just Work

It’s hard to argue with the flavor profile of this salad. It combines the savory, smoky crunch of bacon with the salty sharpness of cheddar cheese and the bright, clean bite of scallions or green onions. All of this is bound together with a creamy, cool dressing made from mayonnaise and sour cream. The result? A salad that hits every taste note rich, tangy, savory, and fresh.

The addition of apple cider vinegar may seem like a small detail, but it makes a big impact. Drizzled over warm potatoes, it adds just the right amount of acidity to balance the richness of the other ingredients. It also enhances the overall depth of flavor without making the dish feel heavy or overly greasy.

The Power of Make-Ahead Meals

Another strong advantage of this dish is its make-ahead nature. In fact, it gets better as it sits. Allowing the salad to chill for a few hours (or even overnight) gives all the components time to mingle. The dressing soaks into the potatoes, the flavors intensify, and the texture becomes even creamier.

That makes this an ideal option for entertaining. You can prepare it a day in advance and focus on other elements of your menu without sacrificing freshness or quality. In fact, the longer chill time is part of what makes this salad so irresistible.

Perfect for Potlucks, BBQs, and Beyond

This salad shines brightest at gatherings whether it’s a casual family BBQ, a neighborhood cookout, or a picnic in the park. It travels well, it pleases a wide range of palates, and it stands up beautifully next to grilled meats, sandwiches, and fresh vegetable platters.

Its hearty texture also means it can stand alone as a lunch or light dinner. Add a crisp green salad or a grilled protein on the side, and you have a satisfying, flavor-packed meal that feels comforting without being too heavy.

Because it leans into indulgence, it’s a great way to offset lighter fare on the table. Its creamy richness complements grilled chicken or ribs just as well as a crisp cucumber salad or coleslaw.

Make It Your Own: Variations and Add-Ins

One of the best things about this recipe is how easy it is to customize. While the core ingredients potatoes, bacon, cheese, green onion, mayo, and sour cream are non-negotiable for purists, there are endless ways to tweak it to your taste or dietary needs:

• Add Chives: Swap or supplement green onions with fresh chives for a more subtle onion flavor.

• Spice It Up: Mix in a little hot sauce or cayenne pepper for heat.

• Use Greek Yogurt: Replace some or all of the sour cream with plain Greek yogurt for a lighter, protein-rich dressing.

• Try Different Cheeses: Smoked gouda, pepper jack, or crumbled blue cheese offer bold twists.

• Go Vegetarian: Leave out the bacon and add roasted mushrooms or toasted nuts for a meat-free version.

• Add Pickles or Jalapeños: For some briny or spicy crunch.

These adaptations allow the dish to be tailored to specific dietary preferences or simply provide variety when you make it again and again (and trust us, you will).

Conclusion: 

Loaded Baked Potato Salad isn’t just a side dish it’s a conversation starter. It’s the kind of recipe that gets people asking for seconds and for your secret. It bridges the gap between nostalgic comfort food and creative home cooking, making it an easy favorite for nearly any occasion.

With its bold, familiar flavors, customizable ingredients, and make-ahead convenience, this salad delivers big rewards with minimal effort. It’s a perfect example of how thoughtful preparation like baking instead of boiling can elevate even the simplest ingredients into something memorable.

So next time you’re invited to a summer cookout or planning your own gathering, skip the predictable macaroni salad or coleslaw. Bring this Loaded Baked Potato Salad instead and be prepared to share the recipe.